Ingredients
- 1/2 teaspoon olive oil
- 1 cup of corn kernels - either cut from and ear of corn or frozen
- 1 medium jalapeño pepper, seeds and stem removed and finely chopped
- 1 cup cornmeal, whole grain, medium grind
- 1/3 cup boiling water
- 1/2 cup all purpose flour, gluten free if desired
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tablespoons melted butter
- 1 large egg
- 2 Tablespoons honey (or agave)
- 1 cup lowfat buttermilk, 1%
Preparation
- Preheat oven to 400 F. Line an 8-inch square baking pan with parchment paper and spray with cooking spray.
- Pour about 1/3 of the cornmeal into a medium bowl. Pour in the boiling water and stir to from a stiff mush. Set aside to cool.
- In an large bowl, combine the remaining cornmeal, flour, baking powder, baking soda and salt. Stir or whisk to mix well.
- Stir butter, egg, honey, and buttermilk into the mush mixture. Pour wet ingredients into the dry ingredients and stir until just combined. It's okay if it's a little lumpy - better not to overmix it. Stir in the cooled corn and jalapeño. Pour batter into the prepared baking dish and place into heated oven. Bake for 22-30 minutes or until nicely browned and a sharp knife or toothpick inserted into the center of the cornbread tests clean.
- Allow to cool before slicing into squares.
Categories
- Breakfast
- Side Dish
- Snack
- Grain
- Gluten Free
- Quick and Easy
- Vegetarian
- MHealthy